Roasted squash with pepita pesto

dinner · ⏱ 65 min · 4 portions · 30.0 g carbs / portion · vegetarian · allergens: milk

v6 · rb0e705f985 20260727Z1751 900 g butternut squash 184 ml olive oil sea salt to taste 40 g parmesan cheese flaky salt to taste 🔥 preheat oven to 220°C line two baking sheets with parchment paper 🔪 peel and halve the squash; scoop out and reserve the seeds 🔪 slice the squash into 1cm slices 🌀 toss the reserved seeds with olive oil and coarse sea salt 🌀 drizzle squash with olive oil and season with coarse salt; arrange in an even layer 🔥 ⏱ 20 min roast until undersides are darkened and edges are slightly crisp 🔥 ⏱ 15-20 min flip and continue roasting until caramelised and tender make pepita pesto by pulsing pepitas, basil, garlic, and coarse sea salt until basil is broken down pulse in parmesan and olive oil until coarse and saucy 🍽 arrange roasted squash on a serving platter 🍽 dollop pesto all over the squash; finish with flaky salt and serve right away Roasted Squash 🥗 55 g pumpkin seed 45 g basil leaf 3 pieces garlic clove 59 ml olive oil sea salt pumpkin seed, basil leaf, garlic clove 125 ml flaky salt
http://flowcooking.food/en-us/recipe/345/roasted-squash-with-pepita-pesto/